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Honey crystallization improvement manufacturing method

A production method and technology of honey, which is applied in the direction of food science, etc., can solve the problems of changeable shape, large taste difference, uneven color, etc., and achieve the effect of uniform and fine texture without particles, prolonging the shelf life, and fine particles

Pending Publication Date: 2019-09-06
吉林蜂道馆健康产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Many honey production enterprises have a simple production process, poor continuity, and great fluctuations in quality. According to market statistics, adulterated honey products account for more than 58.3% of the market. These products will seriously affect people's lives and health. Therefore, consumers should pay more attention to
At present, most honey processing enterprises purchase immature or adulterated honey at a low price. After simple filtering and blending, they are filled into products. Such products have uneven colors, great differences in taste, and changeable shapes. The products are accepted by many consumers because of their cheap prices, and because of their poor quality and cheap prices, they mislead consumers about their original perception of honey.

Method used

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Embodiment 1

[0028] A preparation method for improving honey crystallization, comprising the following steps:

[0029] (1) filter honey;

[0030] (2) Carry out saccharomycide treatment with filtered honey, then carry out fine filtration;

[0031] (3) Stir and cool down the honey after fine filtration, insert the crystalline honey seed, then stir and cool down to obtain crystallized honey;

[0032] (4) crystallize the honey to be crystallized at a temperature of 10-15° C. to obtain crystallized honey.

Embodiment 2

[0034] A preparation method for improving honey crystallization, comprising the following steps:

[0035] (1) Select a single flower species and mature honey, then filter the selected honey through a 60-mesh sieve and a 180-mesh sieve to remove impurities in the honey;

[0036] (2) Saccharomyces treatment is carried out on the filtered honey by means of vacuum low-temperature sterilization. The temperature of the saccharomyces is 50°C and the vacuum degree is -0.9MPa. Under these conditions, the saccharomyces are killed for 30 minutes; The yeast can prevent the honey from fermenting to produce gas during storage, destroying the active ingredients in the honey and not conducive to the preservation of the honey. After the sterilization is completed, use a 200-mesh sieve to filter the honey to remove impurities in the honey and ensure the crystallization of the honey. Fine and no particles; in addition, there is another advantage of low-temperature sterilization: the crystallizat...

Embodiment 3

[0041] A preparation method for improving honey crystallization, comprising the following steps:

[0042] (1) Select a single flower species and mature honey, then filter the selected honey through a 60-mesh sieve and a 180-mesh sieve to remove impurities in the honey;

[0043](2) Saccharomyces treatment is carried out on the filtered honey by means of vacuum low-temperature sterilization. The temperature of the saccharomyces is 55°C and the vacuum degree is -0.8MPa. Under these conditions, the saccharomyces are killed for 25 minutes; The yeast can prevent the honey from fermenting to produce gas during storage, destroying the active ingredients in the honey and not conducive to the preservation of the honey. After the sterilization is completed, use a 200-mesh sieve to filter the honey to remove impurities in the honey and ensure the crystallization of the honey. Fine and no particles; in addition, there is another advantage of low-temperature sterilization: the crystallizati...

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Abstract

The invention discloses a honey crystallization improvement manufacturing method. The method includes steps: filtering honey; subjecting filtered honey to saccharomycete killing treatment, and performing fine filtration; stirring to cool the honey subjected to fine filtration, performing crystallized honey inoculation, and stirring for cooling to obtain to-be-crystallized honey; crystallizing theto-be-crystallized honey at a temperature of 10-15 DEG C to obtain crystallized honey. The method has advantages that the honey is subjected to bactericidal treatment to removal saccharomycetes in thehoney before crystallization, so that nutrients in the crystallized honey can be kept beneficially, and the shelf life of the crystallized honey is prolonged; a manual intervention method namely crystallized honey inoculation is adopted for honey crystallization, and by means of repeated stirring, standing and temperature adjustment, stable and uniform crystallization nucleuses of honey can be achieved, honey crystallization is benefited, and the to-be-crystallized honey with a crystallization function can be crystallized naturally at the specific temperature to obtain the granule-free crystallized honey with uniform and delicate texture and great taste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for improving honey crystallization. Background technique [0002] Honey is a natural sweet substance that bees take from the nectar of flowering plants and fully brewed in the hive. It is a natural food with a sweet taste and is widely used in daily diet as a sweet food. [0003] Honey contains a variety of nutrients needed by the body, such as iron, calcium, copper, manganese, potassium, phosphorus, etc. They have the effect of dilating blood vessels and increasing blood flow, so honey has a good blood-enriching effect, and honey is also natural Health drinks, which contain a variety of simple sugars, can provide more energy for the body without worrying about increasing body fat. In addition, honey is also rich in vitamin E, which has a strong antioxidant effect and can help people improve skin, Body Function. However, because the bee product industry has been in a rou...

Claims

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Application Information

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IPC IPC(8): A23L21/25
CPCA23L21/25
Inventor 李效铭窦建超陈有新
Owner 吉林蜂道馆健康产业有限公司